Part 3/8:
Roast the chicken at 450°F, and while it cooks, craft a simple yet luxe sauce. Use the backbone and leftover bits, sautéed with celery, carrot, onion, and garlic, then deglazed with white wine (or sherry/vermouth). Add water, thyme, and a bay leaf, and let the mixture simmer and reduce. Finish with butter, a squeeze of lemon, and Worcestershire sauce for a silky, flavorful gravy.
Rest and Serve
Rest the chicken for 10–15 minutes before carving. Slice the breast meat against the grain to keep it juicy, and serve with crispy potatoes and a glass of wine. This dish radiates effortlessness and elegance, making it a surefire way to impress.